Roasted Grape Ricotta Crostini

Ingredients

• 1 small baguette, sliced into 12-16 pieces
• 2 cups seedless red and black grapes, removed from thick stems
• 1 1/2 tbsp olive oil, divided, plus more for brushing bread
• 1 1/2 tbsp honey, divided
• 5-6 thyme sprigs, plus extra leaves for finishing
• 1/2 tsp fine salt, divided
• 1/2 tsp black pepper, divided
• 1 cup ricotta
• 2 tbsp thick Greek yogurt
• 1 tsp lemon zest, plus more for finishing
• 1 tbsp lemon juice
• 2 tbsp chopped toasted pistachios
• Flaky salt, for finishing

Method

1. Heat the oven. Set the oven to 425F / 220C. Line a sheet pan with parchment so the roasted grape syrup is easy to lift and spoon onto the crostini.
2. Roast the grapes. Toss grapes with 1 tbsp olive oil, 1 tbsp honey, thyme sprigs, 1/4 tsp salt, and a few grinds of black pepper. Spread in one layer and roast for 16-20 minutes, until some grapes split and the pan juices look glossy and slightly syrupy. Let them sit on the tray while you toast the bread.
3. Toast the baguette. Brush both sides of the baguette slices lightly with olive oil. Toast on a tray for 6-8 minutes, flipping once, until crisp at the edges but not hard all the way through.
4. Whip the ricotta. Stir ricotta, Greek yogurt, lemon zest, lemon juice, remaining 1/2 tbsp honey, remaining 1/2 tbsp olive oil, 1/4 tsp salt, and black pepper until creamy and spreadable. Taste and add a little more lemon if it needs brightness.
5. Assemble. Spread ricotta generously over each warm toast. Spoon roasted grapes and a little pan syrup over the ricotta. Finish with pistachios, thyme leaves, lemon zest, flaky salt, black pepper, and a very small honey drizzle.